Home > Blossary: Natural Fermentation Bread
The main processes of natural fermentation bread, also known as sourdough bread.

Category: Food

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Created by: pedroturci

Number of Blossarys: 1

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Yeasts are eukaryotic single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and 1,500 species are currently ...

Domain: Plants; Category: Fungi

Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. ...

Domain: Food (other); Category: Cereal

Stretch and fold is a technique, used in sourdough bread making as an alternative to kneading, but a lot subtler. This technique is mostly used in this type of preparation due to the high moisture of ...

Domain: Baked goods; Category: Bread

The starter culture refers to the soughdough starter, while it's still being made. In order for the starter to be able to leaven bread products, it needs to develop a very active microorganism ...

Domain: Baked goods; Category: Bread

Sourdough starter is a fermented mixture of flour and water, containing a colony of microorganisms including wild yeast and lactobacilli. The purpose of the starter is to produce a vigorous leaven ...

Domain: Baked goods; Category: Bread

Sourdough bread is a type of bread that is leavened using sourdough starter. It has a caracteristic sour taste and aroma, and a thick and crusty crust, result of the high moisture content in the ...

Domain: Baked goods; Category: Bread

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is ...

Domain: Baked goods; Category: Bread

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